How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in picante da beira baixa cheese

  1. Freitas, A.C.
  2. Fresno, J.M.
  3. Prieto, B.
  4. Franco, I.
  5. Malcata, F.X.
  6. Carballo, J.
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Year of publication: 1999

Volume: 79

Issue: 4

Pages: 611-618

Type: Article

DOI: 10.1002/(SICI)1097-0010(19990315)79:4<611::AID-JSFA225>3.0.CO;2-I GOOGLE SCHOLAR